Creamy Pepper Steak Fettuccine

If you’re craving something creamy and comforting, you’ve found it. This Creamy Pepper Steak Fettuccine delivers restaurant-quality flavors in your own kitchen. It is the perfect meal for a chilly winter night when you need something hearty. You can have this impressive dish on the table in just 35 minutes.

Why You’ll Make This Creamy Pepper Steak Fettuccine Again

This recipe is a total lifesaver for busy weeknights. It combines tender steak with a rich, peppery sauce that everyone loves. You get maximum flavor with minimal effort every single time. It feels fancy enough for guests but is simple enough for kids. This dish is the definition of reliable comfort food.

How This Comes Together

Everything happens quickly once you start the steak. You will sear the meat to get those delicious browned bits. Those bits become the base for your savory cream sauce. Using one skillet for the steak and sauce saves you tons of cleanup time. Even beginners can master this silky pepper sauce easily.

What You’ll Need

Most of these ingredients are likely already in your kitchen. Grab some fresh steak and cream to get started.

• 1 lb flank steak, sliced into thin strips
• 12 oz fettuccine pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon coarsely cracked black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh parsley, chopped

Step-By-Step Directions

1. Boil a large pot of salted water and cook fettuccine according to package directions until al dente.
2. Season steak strips with salt and half of the cracked pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear steak strips in batches until browned, about 2-3 minutes; remove from pan and set aside.
5. Reduce heat to medium, add butter and garlic, and sauté for 1 minute until fragrant.
6. Deglaze the skillet with beef broth, scraping up browned bits.
7. Stir in heavy cream and the remaining cracked pepper; simmer for 3-5 minutes until slightly thickened.
8. Whisk in Parmesan cheese until smooth.
9. Add cooked pasta and steak back into the skillet, tossing to coat thoroughly in the sauce.
10. Garnish with fresh parsley and serve immediately.

How To Serve It

Serve this dish in large, shallow bowls to show off the steak. A sprinkle of fresh parsley adds a bright pop of color. Pair it with a simple side salad or crusty garlic bread. It is perfect for a cozy family dinner or a casual weekend gathering. Your guests will think you spent hours in the kitchen.

Leftovers & Storage

Store any leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. When reheating, add a splash of milk or broth to the pan. This helps loosen the sauce and restores the creamy texture. Avoid the microwave if possible to keep the steak tender. This recipe does not freeze well due to the cream sauce.

Make It Even Better (Pro Tips)

• Do not crowd the skillet when searing your steak strips.
• Use coarsely cracked black pepper for the best texture and bite.
• Always save a little pasta water to adjust the sauce thickness.
• Make sure to scrape the bottom of the pan after adding broth.
• Use a high-quality Parmesan cheese for a smoother melt.
• Slice the steak against the grain for the most tender results.
• Let the steak sit at room temperature before cooking for even searing.
• Pat the steak dry with paper towels to get a better crust.

Easy Ways To Change It Up

• Swap the steak for grilled chicken for a lighter version.
• Add a handful of baby spinach at the very end.
• Use gluten-free pasta to accommodate dietary needs easily.
• Stir in sliced mushrooms during the garlic step for extra earthiness.

Quick Questions

What is the best cut of steak to use?

Flank steak or sirloin work best for this quick recipe. They cook fast and stay tender when sliced thin. Just be sure to slice against the grain.

Can I make this less spicy?

Yes, simply reduce the amount of cracked black pepper. Start with half the amount and taste as you go. You can always add more at the end.

I hope you love this Creamy Pepper Steak Fettuccine as much as I do. It is the ultimate shortcut to a fancy-feeling dinner. Give it a try tonight!

— Ethan

Creamy Pepper Steak Fettuccine

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 750

Ingredients Method

Ingredients

  

• 1 lb flank steak, sliced into thin strips
• 12 oz fettuccine pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic , minced
• 1 cup heavy cream
• 1/2 cup beef broth
• 1/2 cup grated Parmesan cheese
• 1 tablespoon coarsely cracked black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh parsley, chopped

Method

 

1. Boil a large pot of salted water and cook fettuccine according to package directions until al dente.
2. Season steak strips with salt and half of the cracked pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear steak strips in batches until browned, about 2-3 minutes; remove from pan and set aside.
5. Reduce heat to medium, add butter and garlic, and sauté for 1 minute until fragrant.
6. Deglaze the skillet with beef broth, scraping up browned bits.
7. Stir in heavy cream and the remaining cracked pepper; simmer for 3-5 minutes until slightly thickened.
8. Whisk in Parmesan cheese until smooth.
9. Add cooked pasta and steak back into the skillet, tossing to coat thoroughly in the sauce.
10. Garnish with fresh parsley and serve immediately.